Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 Either work fine. I usually make one vegan pie with the butternut and a non-vegan pumpkin pie. Now the flavor of pumpkin is best if you use a sugar pumpkin, it's naturally sweeter. " Easy Thanksgiving Vegan Pumpkin or Squash Pie " 2 cups well baked pumpkin or butternut squash, mashed 3/4 cup silken tofu (make sure it's silken) 1/2 cup natural granulated sugar 1 tsp. cinnamon (I use 2 tsps.) 1/4 tsp. gr. ginger 1/4 tsp. gr. nutmeg Optional (a dash of cardamom) 9-inch graham cracker or whole grain pie crust. Preheat oven to 350 degrees Combine the pumpkin or squash in a food processor or blender (I use the hand mixer), with the remaining ingredients . Mix until very smooth, pour into your favorite type crust and bake for 40 to 45 minutes or until the pie is setand the crust is golden brown. Let the pie cool before eating. Note: To bake the squash or pumpkin, half and seed. Place cut side down on cookie sheet. Cover with foil tightly and bake about one hour on 375 or 400. Make take a little longer, they vary. Scoop pulp out when cooled. / " In the end these things matter most: How well did you love? How fully did you live: How deeply did you learn to let go? " Source: Buddha's Little Instruction Book FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2005 Report Share Posted November 17, 2005 WOW this sounds delecious.. think I will try it for Thanksgiving.. am tired of passing up the regular version... Thanks Ezevia On 11/16/05, purplepassion <thelilacflower wrote: > > Either work fine. I usually make one vegan pie with the butternut and a > non-vegan pumpkin pie. Now the flavor > of pumpkin is best if you use a sugar pumpkin, it's naturally sweeter. > > " Easy Thanksgiving Vegan Pumpkin or Squash Pie " > > 2 cups well baked pumpkin or butternut squash, mashed > 3/4 cup silken tofu (make sure it's silken) > 1/2 cup natural granulated sugar > 1 tsp. cinnamon (I use 2 tsps.) > 1/4 tsp. gr. ginger > 1/4 tsp. gr. nutmeg > Optional (a dash of cardamom) > > 9-inch graham cracker or whole grain pie crust. > > Preheat oven to 350 degrees > > Combine the pumpkin or squash in a food processor or blender (I use the > hand mixer), with the remaining ingredients . Mix until very smooth, pour > into your favorite type crust and bake for 40 to 45 minutes or until the pie > is setand the crust is golden brown. > Let the pie cool before eating. > > Note: To bake the squash or pumpkin, half and seed. Place cut side down on > cookie sheet. Cover with foil tightly and bake about one hour on 375 or 400. > Make take a little longer, they vary. Scoop pulp out when cooled. > > > / > > > " In the end these things matter most: > How well did you love? How fully did you live: > How deeply did you learn to let go? " > Source: Buddha's Little Instruction Book > > > FareChase - Search multiple travel sites in one click. > > Quote Link to comment Share on other sites More sharing options...
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